Cele­riac puree with rose­mary lamb chops

Whitsunday Times - - LIFE -

In­gre­di­ents

1 large cele­riac, peeled 115g but­ter

250 ml creme fraiche or plain, full fat yo­gurt

Salt and freshly ground black pep­per

Nut­meg, freshly grated

Method

Cut the cele­riac into large chunks and put into a saucepan of wa­ter. Bring to the boil and cook un­til soft. Drain the cele­riac and re­turn them to the pan for a mo­ment over a low heat. Shake to dry cele­riac out. This will make your puree less liq­uid. Once some of the mois­ture has evap­o­rated, move the cele­riac to a food pro­ces­sor. Pulse a cou­ple of times with the but­ter and then add the creme fraiche or full fat yo­gurt. Process un­til smooth and creamy. Sea­son with salt, pep­per and nut­meg to taste. Serve with lamb chops and a sprig of rose­mary.

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